Preheat oven to 400°. Chop all vegetables and coat liberally with olive oil, salt, and pepper to taste. Place on baking sheet.
Roast for 45 minutes, tossing vegetables at the halfway mark.
While vegetables are roasting, boil pasta according to package directions. Drain pasta and let cool. Allow roasted vegetables to cool to room temperature.
Whisk together one cup of olive oil, juice from lemons, salt and pepper, and fresh chopped basil.
In a large bowl, combine vegetables, pasta, feta cheese, and olive oil mixture. Toss to coat. May be served cold or at room temperature.